Add warm Water (1/2 cup), Rapid-Rise Yeast (1 package), and a touch of sugar in a mixing bowl. Mix to combine
Add warm Milk (1/2 cup), Egg (1), Granulated Sugar (1/3 cup), Salt (1 teaspoon), Vegetable Shortening (1/3 cup), and All-Purpose Flour (2 cup) and mix.
Add in All-Purpose Flour (1 1/2 cup). Mix to combine.
Add in All-Purpose Flour (3/4 cup). Mix on low speed until combined.
Take the dough out of the bowl, coat in flour and roll into a ball. Return it to a mixing bowl and cover it with a towel. Let it sit there until it rises to be twice its size, which takes about one hour.
Once the yeast has risen, turn it out on a floured surface. Roll the dough out into a long rectangular shape, 1/8-inch thick.
Cut dough in half.
Split the Boudin Sausage (9) evenly between each piece of dough, about 4 1/2 links per dough.
Fold over the dough over the links of boudin and roll them up.
Turn the roll inside on itself to make a circle.
Transfer the cake to a pan with parchment paper and cook it at 375 degrees F (190 degrees C) until golden brown.
Drizzle the cake with Cane Syrup (to taste), garnish with Fried Pork Rinds (1/3 cup) and drizzle again with cane syrup.